We love miso soup. Miso period but miso soup especially.
Miso soup is so easy to make even a child can prepare it. Making miso itself is on my kitchen bucket list, inspired by Wild Fermentation. Managing a year long ferment is definitely for another life season.
Most days for lunch we eat salads. We've gone through cycles of salads, leftovers, and other lunch combinations over the years but salads is definitely where we are at right now and we all love it. The kids ask for salad. Heading into the winter I hope to keep this healthy habit going. I also hope to someday make available our favorite whole food dressing recipes, we've crafted some really good ones this summer.
As good as salad is there are some days you just want something warm at the midday meal. Miso soup is perfect for that. When the kids express the desire to have a warm broth for lunch, in addition to salad, I say, "good idea, you make it".
earlier this summer when tank tops were "in season"
This is how Brienne's Miso Soup recipe came to be. Brienne developed this recipe and makes it now when we're in the mood for miso.
This is also a wonderful broth when you're not feeling well. Add a healthy dose of garlic and ginger to the recipe.
Printer Friendly version of recipe.
- 5 1/2 cups water
- 1/4 cup wakame sea vegetable
- 4 green onions, sliced
- 3 tbsp. miso*
- 1/2 pound firm tofu, diced (optional)
- Bring water to boil.
- Turn to low, you don't want to "cook" the miso, just heat it up.
- Add the miso and whisk well.
- Add tofu, wakame and green onions.
- Stir and serve.
Serves 4-6 people.
*We prefer shiromiso or ‘white’ miso. A generic term for golden-yellow to medium brown miso. It is milder than other kinds of miso. With more rice (or barley) and less soybeans it has a slight sweetness.